Popatjee – sweet donuts

Popatjee – sweet donuts

Popatji

Otherwise known as poffertjes, in Holland these baby
pancake puffs are traditionally served with melted butter and sieved powdered
sugar. Perfect for Sunday brunch, a lazy lunch or dessert.

Recipe #1

INGREDIENTS

1 level tsp. instant yeast

1 tbsp. milk

1 cup buckwheat flour (100 g)

1 cup flour (100 g)

2 eggs

1 tsp. sugar

1/2 tsp. salt

1 1/4 cups warm milk (250 ml)

1 tbsp. butter

Whipped cream and powdered sugar to serve

METHOD1. In a small bowl, dissolve the yeast in the milk. In a separate bowl,
combine the buckwheat flour, flour, eggs, yeast, sugar, salt and half the milk.
Whisk smooth. Now add the remaining milk and beat again.
2. Cover the bowl with plastic wrap and allow to rest for an hour.
3. Melt butter in a frying pan. When it sizzles, add teaspoonfuls of the batter
in circular movements to create the mini pancakes. Turn the poffertjes around
as soon as the bottom has set, using two forks.
4. Serve Pancake Puffs with, whipped cream and a dusting of powdered sugar.

You need a special vessel to prepare this as shown OR a modern day Ebelskiver Pan.